This dish, which can be assembled in the time it takes to boil pasta, is for herb lovers. It's a perfect spring or summer dinner paired with marinated tomatoes and a hearty salad topped with chopped walnuts, but it would also be great as a side dish with grilled salmon.

Ingredients

Kosher or sea salt

1pound wagon wheel pasta

1/2cup extra-virgin olive oil

1pound frozen peas

1cup chopped fresh cilantro

1/3cup chopped fresh dill

Freshly ground black pepper

6 to 8ounces grated ricotta salata or Parmesan

1/2teaspoon pequin chile, finely crumbled

Instructions

Bring a large pot of water to a boil. Add salt and pasta and cook according to package directions.

Place olive oil in a large bowl.

During the last minute of pasta cooking, add frozen peas. Drain and briefly rinse.